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While I was searching for new maple recipes I came across this one for
maple dill carrots
on
all recipes
. Strangely enough the original recipe did not use any maple in it at all. I liked the sound of the dish and decided to make it anyways, only using actual maple syrup. In this recipe you blanch the carrots and then saute them in butter and maple syrup reducing the maple syrup until it is a sticky glazed that coats the carrots. You will want to watch the cooking time as you want the carrots to be nice and tender and not mushy. The maple glazed carrots with dill turned out really well. The sweetness of the maple complimented and brought out the natural sweetness of the carrots and the dill worked surprisingly well in this sweet dish. It was certainly a nice side in the
maple and mustard glazed chicken
dinner.

Maple Glazed Carrots with Dill

Servings: 4

ingredients

2 cups carrots (peeled and sliced)

1 tablespoons butter

2 tablespoons maple syrup

1 tablespoon dill (chopped)

directions

Blanch the carrots and rinse them under cold water to stop the cooking process.

Melt he butter in a pan.

Add the carrots and maple syrup and reduce the sauce, being careful to not over cook the carrots.

Kevin! This is a wonderful recipe. Had me salivating, especially as I'm fasting for Lent and abstaining from dairy. :( At first opportunity, I am going to give this recipe a try as I simply love maple syrup and always have a good supply on hand.

I very much like your blog & food! Very nice. Thanks for dropping by my own blog. I have added you to my reader and blogroll. Nice to discover fellow Torontonian foodies! :-)

I have tried, tried, tried, to leave you a private email message. But to no avail. I do not usually introduce myself to other bloggers in the comment section. In fact leaving comments scares me! But I do like and admire your blog, and felt it was time to come out of the shadows. But I will admit it took me a few months to figure out that you blogged from Canada not Greece. GREG

You are all over the maple lately! Did I miss an announcement in one of your posts, coincidence, etc?

Anywho, I've already linked to you for maple month, and I plan on doing it again, so just let me know if anything needs changing or anything via comment of notanotheromnivore (at) gmail (dot) com. I don't want to intrude on your great photos and creations!

This is one of my fave go-to veggie side dishes. I make it often. Even my niece who hates vegetables loves this dish. I also have made it with ginger syrup in place of maple syrup, and it's fantastic, too.

Full of carrot goodness! Maybe coriander would go well if you didn't have dill....

You could also boil them with the butter and maple syrup in - by the time the water's evaporated the carrots are cooked and the maple syrup & butter's reduced to a glaze. It's better to use a wide pan for this - like a saute pan so they cook more evenly.

In the UK we have Chantenay carrots which I love: http://www.chantenay.co.uk/ . Do you have anything like that?

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.